Les Herbes Salées - Salted Herbs

By JimMac

Herbs preserved with vegetables and salt make a lively seasoning for soups, sauces, stews, and omelettes and an essential ingredient in yellow pea soup. Plan ahead to let refrigerate this mix for 2 weeks to let the flavors meld before using.
Prep Time: 15 minutes
Total Time: 15 minutes

Yield: 5 to 6 cups

Ingredients

• 1 cup chopped fresh chives
• 1 cup chopped fresh savoury
• 1 cup chopped fresh parsley
• 1 cup chopped fresh chervil
• 1 cup grated carrots
• 1 cup chopped celery leaves
• 1 cup chopped green onions
• 1/4 to 1/2 cup coarse salt

Preparation

Step 1

In a large bowl, combine chives, savoury, parsley, chervil, carrots, celery leaves, and green onions. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars.

Refrigerate until ready to use.